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This Cherry & Gin Ripple Ice Cream is what you need to make tonight
Dec 16, 2016
Prepare to have your pudding mind blown by the super-simple and ridiculously easy recipe from Luxardo’s brand ambassador, Gareth. Put the goodies in your December Gin of the Month box to good use with this luxurious recipe for a real treat tonight!
Cherry & Gin Ripple Ice Cream with Shortbread Chunk
600ml fresh double cream
50ml Arbikie AK’s Gin
Condensed milk to taste (Gareth used 100ml)
2-3 tbsp Luxardo Maraschino Cherries (or to taste)
2-3 Dean’s shortbread biscuits (or to taste), broken into chunks
Method:
1. Combine cream gin and condensed milk in a Kilner jar.
2. Seal the jar and shake hard until the mix becomes thick and you get firm peaks with a spoon, you could use a whisk but this method is a lot less work!
3. Spoon Luxardo Maraschino cherries and shortbread biscuit chunks and fold in creating a ripple effect.
4. Transfer to the freezer for 4 hours before serving.
